Because the brioche stitch creates
such a lofty fabric, it is advisable to
go down a needle size or two when
making brioche.

Measuring a brioche sample for guage
is tricky because of its elasticity. The
larger the sample, of course, the
more secure your measurements will
be. Block it lightly to relax the yarn.
Lay the sample on a flat surface and
measure in the middle of the sample
with a flat ruler. Remember that each
knit loop you count in a knit column
is actually two worked rows - in one
row the stitch is worked and in the
following row it is not worked but
slipped. Note that a normal brioche
gauge will have few stitches and lots
of rows (because you work each row
twice but only count it once).

In my patterns, the ‘yo’ does not
count alone as a st, unless otherwise
indicated.

If your yarn is slippery it would be best
to ‘hang’ your sample for a few days
to see if it will ‘grow’. Since the slipped
stitch is elongated when working
brioche, stretching can easily occur if
your yarn is very smooth.

Each row is worked twice, half of the
stitches are worked in one row and
the other half (the stitches that were
slipped in the former row) are worked
in the following row. Therefore, when
working plain brioche in one color, my
patterns will read Row 1 RS, followed
by Row 1 WS.

Count only the knit stitches going up
a knit column on the RS. When the
pattern says “10 rows” you should
count 10 knit column stitches when
actually 20 rows - 10 RS rows and
10 WS rows - of knitting have been
worked.